No-knead bread rolls

To warm water in a bowl add two teaspoons sugar and the yeast; crack in two eggs and add the melted butter. Mix thoroughly and set aside.

Combine the bread flour with the sugar, water, powdered milk and a teaspoon salt.

Pour in the wet mixture and mix with a wooden spoon until fully combined; the dough will be very wet and sticky.

Spread a generous amount of flour over the pan so it is evenly covered.

Open up the dough and punch it down to remove the trapped air; dust hands and dough generously with flour, since the dough is soft.

Roll small pieces into very tight balls, or cut the dough into pieces on a well-floured surface first; about 24 mini rolls for a 15 by 10 pan, about 12 regular rolls for a 13 by 9.

Brush with melted butter.

Bake about 20 minutes until the surface is golden brown and the inside is done.

Brush once more with melted butter for a shiny surface and a soft crust; cool a few minutes before serving.